Greek Salad Dressing Recipe
This Greek salad dressing isn’t just for Greek salad! Use it to add a pop of flavor to any veggies, greens, or salad. You can make it creamy or more like a vinaigrette—it’s up to you!
Servings: 8
Ingredients
- ¼ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 garlic clove, minced (see note)
- ½ teaspoon dried oregano
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarse ground black pepper, more to taste
Instructions
- Combine all ingredients in small bowl or jar with a tight-fitting lid. Whisk or shake until completely combined (emulsified). You can also blend the dressing if desired - see notes. Serve immediately or refrigerate until ready to use. Whisk or shake again before serving.¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 garlic clove, minced, ½ teaspoon dried oregano, ½ teaspoon Dijon mustard, ¼ teaspoon kosher salt, ⅛ teaspoon coarse ground black pepper, more to taste
Video
Notes
- Garlic: For a less assertive garlic flavor, use ½ teaspoon of garlic powder instead of fresh garlic.
- Creamy Greek salad dressing: Combine ingredients in a blender container. Briefly blend until smooth and creamy. We use a hand-held stick blender and it works well.
- Storage: Refrigerate dressing in a jar or airtight container for up to a week. Whisk or shake it before serving; if it solidifies in the fridge, let it come to room temperature before you use it (10 to 15 minutes).
Nutrition
Serving: 1tablespoon | Calories: 62kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 77mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg
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